Prep 25 mins
Cook 12 mins
Serve these vegetarian burrito's with sour cream, chopped green onions and salsa. For vegan burritos, omit the cheese and sour cream
- 3 teaspoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 cups canned kidney beans, drained
- 2 cups water
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 4 teaspoons prepared mustard
- 1 pinch cayenne pepper, to taste
- 3 tablespoons soy sauce
- 4 cups cooked and mashed sweet potatoes
- 12 10-inch flour tortillas, warmed
- 8 ounces shredded cheddar cheese, optional
- sour cream, optional
- green onion, optional
- salsa, optional
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a medium skillet, and saute onion and garlic in until soft.
- Stir in beans, and mash.
- Gradually stir in water, and heat until warm.
- Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
- Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas.
- Top with cheese.
- Fold up tortillas burrito style.
- Bake for 12 minutes in the preheated oven, and serve.
I’m a vegetarian so I knew I would love these burritos. My family however, is not. Wasn’t sure how they would react to these, but they loved them! I think the sweetness of the potatoes mixed with the smoky heat of the cumin and chili powder went together really well. I had to omit the cayenne, and use my milder chili powder to suit the crowd I was cooking this for. When I make these just for me, I will add the full heat back, amybe even a little more! Overall, I think this was a great vegetarian alternative to one of my favorite Mexican foods.
Very flavorful and hearty. I'm so glad I tried this recipe. I had a few baked sweet potatoes I needed to use, and this fit the bill nicely. My only change is I halved the recipe, and I substituted chicken broth for the water.
I'm so glad I tried this recipe, this is a really good burrito! I thought the sweet potato might overwhelming, but it complimented the beans. And speaking of beans, I never would have thought to use kidney beans in a burrito. I always use pinto or black. I really liked the texture and flavor. I sprayed the burritos with cooking spray before baking and they turned golden and lightly crisp which made them feel more special than the usual burritos I make. Topped them with sour cream, salsa, green onion and cilantro. Yummy! Thanks for sharing the recipe, I'll be making these again.